Sichuan 'Mala' Grilled Kühlbarra Barramundi

Serves 4
Preparation Time -
Level Medium
For Fish
500gKühlbarra Barramundi Fillet
10gGinger; chopped
10gShallots; chopped
5gSichuan Peppercorns
10mlChinese Rice Wine (Hua Diao Jiu)
1nosLeek; cut into lengths
300gWhite Cabbagel shredded and blanched
120gBeancurd Skin; sliced into strips for garnish
120gParsley; blanched for garnish
120gRed Chilli; sliced for garnish
For Sichuan Mala Broth
50gDried Red Chilli; sliced
5gSichuan Peppercorns
700mlChicken Broth
For Sichuan Mala Broth

  1. Heat all ingredients in a cooking pot over a medium heat and bring to a boil
  2. Reduce heat, cover the cooking pot with a lid and simmer the broth for about 6 hours
  3. Remove from heat and set aside to cool

For Fish

  1. Make cross-hatch cuts on the barramundi fillet, skin-side
  2. Marinate barramundi fillet with ginger and shallots, Sichuan peppercorns, salt and Chinese rice wine. Set aside.
  3. Place the leek onto a baking pan and top with the marinated barramundi fillet
  4. Grill in a pre-heated oven at 280ºC for about 4 minutes, then flip the barramundi and bake for about 4 minutes
  5. Place the blanched white cabbage and blanched beancurd skins onto a serving dish and top with the grilled barramundi fillet and cooked dried chillies. Ladle the cooled Sichuan mala broth over the fish and garnish with parsley and chilli slices.

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Total Price: $0.00

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